Pork

Let’s be straight about one thing: yes, Big Daddy knows ribs should be smoked. A proper smoker, low and slow, real wood — that’s the gold standard and nobody’s arguing otherwise. But not everyone has a smoker sitting in the backyard, and that’s not a reason to go without great ribs.

This is the pulled pork recipe that ends the debate. Big Daddy’s Smoked Pulled Pork is a true low-and-slow pit masterpiece — a bone-in pork shoulder (Boston butt) blanketed in a bold, crackling bark of smoked paprika, brown sugar, black pepper, and a kiss of cayenne, then coaxed into submission over 10 to 14 hours of hickory or apple wood smoke.

How to Get the Perfect Crust on Maple Glazed Pork Belly This maple glazed pork belly recipe delivers the kind of sticky, lacquered crust that makes people go quiet at the table. We score the fat, render it down in a hot pan until it’s golden and crackling, then hit it with a maple glaze…